Casseroles have been around for a long time, but, for many of us, they are most commonly associated with the 1950s. Once Campbell's started producing its "cream of" soups in 1934, casseroles gradually took on the form that we are most familiar with today.
There are many versions of chicken spaghetti out there, but this one is one of the best I've tasted. It's very flavorful, very cheesy, with just the right ratio of chicken to spaghetti to veggies to sauce. It's also kind of pretty, with the red pimentos and green peppers peeking out from under the layers of spaghetti and yellow cheese.
The "cream of" brothers
Top with cheese and bake
Chicken Spaghetti Print
Ingredients:
2 cups cooked chicken (I use rotisserie chicken)
16 oz. dry spaghetti, broken in half
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups shredded cheese (a blend of Italian cheeses is nice, but use your favorite)
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 jar (4 oz) diced pimentos, drained
1 can (14.5 oz) chicken broth
1/4 cup milk
Salt and pepper to taste (I did not add any salt- there seemed to be enough from the soups and broth)
1 cup additional shredded cheese for the top of the casserole (I like mild cheddar)
Directions:
1 can cream of chicken soup
2 cups shredded cheese (a blend of Italian cheeses is nice, but use your favorite)
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 jar (4 oz) diced pimentos, drained
1 can (14.5 oz) chicken broth
1/4 cup milk
Salt and pepper to taste (I did not add any salt- there seemed to be enough from the soups and broth)
1 cup additional shredded cheese for the top of the casserole (I like mild cheddar)
Directions:
Preheat oven to 350 degrees. Cook spaghetti in lightly salted boiling water until the spaghetti is just barely done (al dente) and drain. You don't want to overcook it- it's going to cook some more when you bake the casserole. In a large bowl, combine all the rest of the ingredients (except for the last 1 cup of cheese) until combined. Stir in the spaghetti and mix well. Pour into a greased 13 X 9 pan and sprinkle with the remaining 1 cup of cheese.
Bake at 350 degrees for about 40 minutes, or until hot and bubbly and just starting to brown.
Bake at 350 degrees for about 40 minutes, or until hot and bubbly and just starting to brown.
Time to eat!
Chicken Spaghetti may have been taken to some of these fun parties!
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This looks wonderful! I am so glad you reposted it! I was just getting ready to go to the grocery store and this is going on next week's dinner menu!
ReplyDeleteThank you so much, and thanks for coming by! I hope you enjoy it! :)
DeleteIve added this to the menu for next weeks dinners. It looks so good! I cant wait to try it.
ReplyDeleteLeslie, I hope you enjoy it- it's one of our favorites! :) Thank you for stopping by!
DeleteDear Joy, I am so very sorry for your loss. Chicken spaghetti is definitely a comfort food, and I think it is special that you thought about it because it was a favorite of the dear family member you lost.
ReplyDeleteI am reminded of a recent trip we took to New Mexico for my husband's aunt's memorial service. The night before the service, family members gathered together at one home, and the wonderful spread of food was described as "Dena's favorites." I thought that serving her favorite foods was a very sweet way to help remember her and celebrate her life.
Linda, thank you for your kind words. I love the meal that your family prepared for Aunt Dena- what a wonderful idea! Thank you for telling me about it! :)
DeleteYou are very welcome, Joy! Thank you for your response. : )
DeleteI had chicken spaghetti when I was in Arkansas a couple of years ago. The others on the trip with me couldn't believe I had never heard of it. It really is delicious!
ReplyDeleteG'day! This reminds me of a dish my mum used to make when I was little Joy! Lots of comforting memories!
ReplyDeleteThanks for sharing! Viewed as part of Foodie Friends Friday Nothing But Noodles Pasta Party!
Cheers! Joanne
I LOVE chicken spaghetti! And my family does, too. Your recipe looks very similar to my mom's. Pinning yours so I have it handy! Thanks for sharing!
ReplyDelete